Lentil Soup and Mushroom Fritatta

We were planning on trying the fritatta recipe from Vegan with a Vengeance, but today was another good soup day so we also made lentil soup. Like a lot of the rest of the Mid-Atlantic, we got every kind of precipitation in the book today. It started this morning with about 2" of snow, then changed to sleet for a while, then changed to freezing rain, and now it's just plain rain. The temperature is just barely above freezing though so there's still a lot of ice on the trees and we hear limbs come crashing down outside every so often. But back to dinner. The soup was nothing fancy; it started with cooking onions, carrots and celery in olive oil, then adding 1/4 c. white wine and cooking a little more, then 1 c. lentils, about 5 c. water, 1 veg. boullion cube, some fresh thyme and salt & pepper. We also had some roasted garlic left over from a few nights ago so I added that along with about half of a 1 oz. package of dried porcini mushrooms that I broke up into little pieces. I simmered all that until the lentils were tender then added a diced yukon gold potato and cooked a little more until that was tender.

I also made the mushroom fritatta with mushroom sauce from Vegan with a Vengeance. The fritatta is basically mashed tofu, seasoned and mixed with sauteed onions, mushrooms, sun-dried tomatoes, and black olives then pressed into a pan and baked. It didn't hold together that well since I used a larger pan than what was called for in the recipe and it was a little thin, but it still tasted good. And the mushroom sauce was out of this world. If you have the book I highly recommend that you try it. And if you don't have the book, what're you waiting for?!